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Chili Verde

Yield 8 servings (serving size: 3/4 cup rice, 1 cup pork mixture, and 1 lime wedge)
This popular New Mexican dish is essentially a green chile stew often made with pork.

Ingredients

  • 1 teaspoon canola oil
  • 1/4 teaspoon salt
  • 1/2 teaspoon black pepper, divided
  • 2 pounds boneless pork shoulder (Boston butt), trimmed and cut into 1-inch pieces
  • 3 cups chopped onion (about 2)
  • 1/4 cup chopped seeded Anaheim chile
  • 2 tablespoons chopped seeded jalapeño pepper (about 1)
  • 2 garlic cloves, crushed
  • 3 cups fat-free, less-sodium chicken broth
  • 2 teaspoons dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 5 (11-ounce) cans whole tomatillos, drained and chopped
  • 1/4 cup chopped fresh cilantro
  • 6 cups hot cooked long-grain rice
  • 8 lime wedges

Nutrition Information

  • calories 437
  • caloriesfromfat 30 %
  • fat 14.5 g
  • satfat 3.8 g
  • monofat 5.6 g
  • polyfat 1.3 g
  • protein 28.9 g
  • carbohydrate 46.2 g
  • fiber 6.3 g
  • cholesterol 81 mg
  • iron 4.3 mg
  • sodium 591 mg
  • calcium 65 mg

How to Make It

  1. Preheat oven to 400°.

  2. Heat oil in a large Dutch oven over medium-high heat. Sprinkle salt and 1/4 teaspoon black pepper over pork. Add pork to pan; cook 8 minutes or until browned. Remove from pan. Add onion, chile peppers, and garlic; sauté 5 minutes. Return pork to pan. Add remaining 1/4 teaspoon black pepper, broth, oregano, cumin, coriander, and tomatillos; bring to a boil. Cover and bake at 400° for 1 hour. Stir in cilantro. Cover and bake an additional 30 minutes or until pork is tender. Cool completely. Place mixture in an airtight container or heavy-duty zip-top plastic bag; freeze.

  3. Thaw pork mixture overnight in refrigerator. Reheat in microwave or place mixture in a large saucepan over medium heat and cook until thoroughly heated, stirring frequently. Serve over rice. Garnish with lime wedges.